NO942366D0 - - Google Patents

Info

Publication number
NO942366D0
NO942366D0 NO942366A NO942366A NO942366D0 NO 942366 D0 NO942366 D0 NO 942366D0 NO 942366 A NO942366 A NO 942366A NO 942366 A NO942366 A NO 942366A NO 942366 D0 NO942366 D0 NO 942366D0
Authority
NO
Norway
Prior art keywords
fat
chopping
meat
ice
liquid nitrogen
Prior art date
Application number
NO942366A
Other languages
English (en)
Norwegian (no)
Other versions
NO309922B1 (no
NO942366L (no
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8214994&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO942366(D0) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of NO942366D0 publication Critical patent/NO942366D0/no
Publication of NO942366L publication Critical patent/NO942366L/no
Publication of NO309922B1 publication Critical patent/NO309922B1/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)
NO942366A 1993-07-05 1994-06-21 Fremstilling av pølser med lavt fettinnhold NO309922B1 (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP93810472 1993-07-05

Publications (3)

Publication Number Publication Date
NO942366D0 true NO942366D0 (sv) 1994-06-21
NO942366L NO942366L (no) 1995-01-06
NO309922B1 NO309922B1 (no) 2001-04-23

Family

ID=8214994

Family Applications (1)

Application Number Title Priority Date Filing Date
NO942366A NO309922B1 (no) 1993-07-05 1994-06-21 Fremstilling av pølser med lavt fettinnhold

Country Status (21)

Country Link
US (1) US5556662A (sv)
EP (1) EP0632963B1 (sv)
JP (1) JP2907724B2 (sv)
AT (1) ATE183889T1 (sv)
AU (1) AU669800B2 (sv)
CA (1) CA2127304C (sv)
CZ (1) CZ287933B6 (sv)
DE (1) DE69420338T2 (sv)
DK (1) DK0632963T3 (sv)
ES (1) ES2137290T3 (sv)
FI (1) FI943113A (sv)
GR (1) GR3031707T3 (sv)
HU (1) HU219194B (sv)
IL (1) IL109884A (sv)
MX (1) MX9405083A (sv)
NO (1) NO309922B1 (sv)
PH (1) PH31257A (sv)
PL (1) PL173814B1 (sv)
RU (1) RU2129379C1 (sv)
UA (1) UA27867C2 (sv)
YU (1) YU48705B (sv)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0748592B1 (fr) * 1995-06-16 2001-08-16 Societe Des Produits Nestle S.A. Pâté de viande à basse teneur en graisse
DE10106553B4 (de) * 2001-02-13 2005-09-22 Josef Pointner Verfahren zur Herstellung einer fettreduzierten Brühwurst und nach diesem Verfahren hergestellte Brühwurst
GR1004870B (el) 2003-10-17 2005-04-26 Μεθοδος παρασκευης προιοντων κρεατος ωριμανσης η μερικης ωριμανσης με μερικη υποκατασταση του ζωικου λιπους και αμεση ενσωματωση ελαιολαδου
US20050084590A1 (en) * 2003-10-20 2005-04-21 Shukla Triveni P. Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
PL1855551T3 (pl) * 2005-03-07 2009-04-30 Fraunhofer Ges Forschung Sposób wytwarzania wyrobów kiełbasianych
BRPI0619341A2 (pt) * 2005-11-14 2011-09-27 Unilever Nv emulsão óleo-em-água embalada estável à oxidação e método para a preparação de uma emulsão embalada
MX2010005948A (es) 2007-11-29 2010-06-17 Monsanto Technology Llc Productos carnicos con niveles incrementados de acidos grasos beneficiosos.
WO2009097403A1 (en) * 2008-01-29 2009-08-06 Monsanto Technology Llc Methods of feeding pigs and products comprising beneficial fatty acids
DE102008020493A1 (de) * 2008-04-23 2009-11-12 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Herstellung von Wurstwaren mit zusätzlich gekühlten Eispartikeln
US20090291188A1 (en) * 2008-05-22 2009-11-26 Milne Jeffrey J Vegetable protein meat analogues and methods of making the same
DE102009019415A1 (de) 2009-04-29 2010-11-04 Pöhnl, Helmut, Dr. Lebensmittel mit geringem Fettgehalt
KR101250515B1 (ko) 2011-03-22 2013-04-03 건국대학교 산학협력단 온도체 가공을 활용한 계육 가공식품 및 그 제조방법
KR101870987B1 (ko) 2011-09-22 2018-06-26 롯데정밀화학 주식회사 인산염 무첨가 육가공 제품 및 그 제조방법
CN103843868A (zh) * 2014-01-24 2014-06-11 滑县道口八代中和义兴张烧鸡有限公司 保持道口烧鸡传统风味的加工贮藏方法
CN104738683A (zh) * 2015-03-30 2015-07-01 河南科技学院 一种基于膳食纤维的西式香肠及其制备方法
CN104872718A (zh) * 2015-05-22 2015-09-02 河南科技学院 一种基于膳食纤维的广式腊肠及其制备方法
CN104872712A (zh) * 2015-05-22 2015-09-02 河南科技学院 一种基于膳食纤维和鸡胸肉的西式香肠及其制备方法
US10065196B1 (en) 2017-09-19 2018-09-04 Reflect Scientific Inc. Low fat food processor
US10047978B1 (en) 2017-09-19 2018-08-14 Reflect Scientific Inc. ULT freezer with heater
RU2726887C2 (ru) * 2018-12-17 2020-07-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Способ производства вареной группы колбасных изделий
KR102591861B1 (ko) * 2020-09-29 2023-10-20 전남대학교산학협력단 온도체 돈육 및 다시마 추출물을 포함하는 저염 소시지 및 이의 제조방법

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2847312A (en) * 1955-08-29 1958-08-12 Swift & Co Curing meat emulsion
US3565637A (en) * 1968-03-07 1971-02-23 Armour & Co Process for forming a heat stable sausage emulsion
US3561978A (en) * 1969-04-15 1971-02-09 Technical Oil Products Inc Method of preparing a frankfurter product and composition for use therein
SU621335A1 (ru) * 1977-03-10 1978-08-30 Всесоюзный Научно-Исследовательский Институт Мясной Промышленности Способ приготовлени колбасного фарша
US4123557A (en) * 1977-05-24 1978-10-31 Felix Epstein Means for effecting improvement in the manufacture of comminuted meat products
DE3344521A1 (de) * 1983-12-09 1985-06-20 IGU-Industrie-Gase-Union-GmbH, 7550 Rastatt Verfahren und vorrichtung zur herstellung von wurstbraet
JPS6274248A (ja) * 1985-09-24 1987-04-06 カール　シュネル 無塩、低脂肪の食餌療法用肉製品
AU596583B2 (en) * 1985-09-24 1990-05-10 Karl Schnell No salt, low fat diet meat product
DE3608859A1 (de) * 1986-03-17 1987-09-24 Kraemer & Grebe Kg Verfahren zur herstellung von braet
EP0668026B1 (en) * 1994-02-17 2002-05-15 Societe Des Produits Nestle S.A. Low salt and/or low phosphate sausages manufacture

Also Published As

Publication number Publication date
JPH0759543A (ja) 1995-03-07
DK0632963T3 (da) 2000-03-13
NO309922B1 (no) 2001-04-23
DE69420338T2 (de) 1999-12-16
UA27867C2 (uk) 2000-10-16
HU219194B (en) 2001-03-28
MX9405083A (es) 1995-01-31
FI943113A0 (sv) 1994-06-29
ES2137290T3 (es) 1999-12-16
IL109884A0 (en) 1994-10-07
YU48705B (sh) 1999-07-28
JP2907724B2 (ja) 1999-06-21
HU9402024D0 (en) 1994-09-28
CA2127304C (en) 2001-10-02
PL173814B1 (pl) 1998-05-29
AU669800B2 (en) 1996-06-20
HUT68011A (en) 1995-05-29
IL109884A (en) 1997-11-20
CZ161894A3 (en) 1995-01-18
AU6456994A (en) 1995-01-12
RU94023249A (ru) 1996-09-27
CZ287933B6 (cs) 2001-03-14
DE69420338D1 (de) 1999-10-07
PH31257A (en) 1998-06-18
CA2127304A1 (en) 1995-01-06
RU2129379C1 (ru) 1999-04-27
EP0632963B1 (en) 1999-09-01
US5556662A (en) 1996-09-17
EP0632963A1 (en) 1995-01-11
GR3031707T3 (en) 2000-02-29
ATE183889T1 (de) 1999-09-15
PL303751A1 (en) 1995-01-09
NO942366L (no) 1995-01-06
YU41894A (sh) 1996-10-18
FI943113A (sv) 1995-01-06

Similar Documents

Publication Publication Date Title
NO942366D0 (sv)
AU650144B2 (en) Frozen meal
NO950135L (no) Fremstilling av pölser med lavt saltinnhold og lavt fosfatinnhold
DK1180333T3 (da) Fiskeprodukt og fremgangsmåde til fremstilling deraf
GR3035661T3 (en) Fat incorporation
GR3024546T3 (en) Meat incorporation
CA2171290A1 (en) Method for Restructuration of Raw Meat for Production of Restructured Raw Meat by Addition to the Meat of Transglutaminase
ZA913992B (en) A process for preparing a soya food product
KR880003569A (ko) 산성화 마쇄육류의 제조방법 및 그 제품
CA2028687A1 (en) Method of preparing a glutamate-free, spreadable meat-containing condiment on a commercial scale
EP0244157A3 (en) Meat protein processes and products
GB2076630A (en) Food product derived from pork rind
GB2336756B (en) A method of preparing a poultry product
IT1191644B (it) Procedimento per preparare un prodotto a base di carne
HUP0005000A2 (hu) Eljárás csökkentett állati zsiradéktartalmú húskészítmények előállítására
PT81753A (en) Process for preparing a meat product
IES62400B2 (en) A method for the preparation of a food product
HUT63315A (en) Method for producing ham made from hen-meat and/or meats having high fat content
GEP19991854B (en) Method for Production of Stuffed Products and Semi-Products
JPS5577866A (en) Method of making fried food